Add to your dry ingredients and whisk until combined. It will be lumpy. That is okay. Remember...don't over mix! (my husband could never be a baker, he likes to mix and mix and stir and stir until he can't stir and mix any longer) smile.

Let it sit for 10 minutes and it will get thick and frothy looking. Don't stir it.

Heat your griddle to 325 / 350. Use 1/4 measuring cup and pour onto hot/heated griddle. You can also use a cast iron skillet with butter. It works beautifully. The outer edges of the pancakes become a tad crispy. (buttery goodness)

Once the pancakes start to bubble up, you will want to flip them. They should be a pretty golden brown color. Brown the other side accordingly.

Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside.

Combine the dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but don't over beat.

NOTE: The batter will be thick, don't add any more liquid. Let the batter sit, undisturbed for about 10 minutes. After 10 minutes, you will see bubbles in the batter, DON'T STIR. Gently dip out a ¼ cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

NOTE: Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda.